Thanksgiving recipes
“IG + FB:
It’s #SweetPotatoAwarenessMonth and Memorial registered dietitian Sheila Glazer, is cooking up roasted sweet potato wedges! Did you know sweet potatoes are rich in Vitamin A, B6, C, Potassium, fiber and they’re great for your 👀?They also make a perfect #Thanksgiving side dish! Give this recipe a try and show us how your dish turned out by tagging @mhshospital and using the hashtag #HealthyWithMemorial #TastyTuesday @wellnessliving_dietitian
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Ingredients:
2 medium to large sweet potatoes
2 tbsp avocado oil
1 tsp chili powder
1 tsp garlic powder
1 tsp sea salt
1/2 tsp ground black pepper
Optional: 1-2 tbsp chopped parsley
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Directions:
Preheat your oven to 450 degrees F.
In a large pot, bring 3 quarts of water to boil.
Meanwhile, cut sweet potatoes into wedges. Wedges don’t have to be perfect but try to make them similar in size so they cook evenly!
Once your wedges are cut and the water is boiling, add wedges to the boiling water and stir. Let wedges cook for about 3-5 minutes or until JUST tender. Try not to overcook them – they will finish in the oven.
Drain the wedges in a colander, then add them to a large bowl. Add the avocado oil, salt, chili powder, garlic powder and black pepper and mix well.
Spread potatoes evenly in one layer, onto a non-stick baking sheet (or baking sheet covered in parchment paper).
Roast at 450 degrees for about 10 minutes, shaking the pan about halfway through.
Once potatoes are cooked to your liking, carefully remove and add the optional (but highly recommended!) chopped parsley and serve!
Twitter:
It’s #sweetpotatoawarenessmonth and registered dietitian Sheila Glazer, @wellnessliving_Dietitian, is cooking up roasted sweet potato wedges! Did you know sweet potatoes are rich in Vitamin A, Vitamin B6 Vitamin C, Potassium and Fiber? They also make for a great #Thanksgiving side dish! Give this recipe a try and show us how your dish turned out by tagging us and using the hashtag #HealthyWithMemorial #TastyTuesday
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